My Favorite Pie Crust Recipe
This pie crust recipe is easy to make, flaky, butter and tasty! It’s truly my favorite pie crust recipe!
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 pie crust 1x
Ingredients
Units
Scale
- 1 1/4 cups all purpose flour, I used organic unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon coconut sugar or organic cane sugar
- 1 teaspoon vinegar , I used apple cider vinegar
- 8 tablespoons cold butter (1/2 cup), cut into small cubes- can use salted or unsalted butter
- 4 tablespoons of cold water
Instructions
- Add the flour, salt, and coconut sugar (or organic cane sugar) to a food processor. Pulse it a few times to help mix the ingredients.
- Cut the cold butter into small cubes and add that to the food processor. Note: If your butter isn’t cold, place the cut-up (cubed) butter in the freezer for about 5 minutes.
- Pulse the butter into the flour mixture a few times (about 15-20 pulses) or just until you notice small pea-sized pieces form. It is important to stop at this point and not over-work or over-mix the dough.
- Add 4 tablespoons of ice cold water (without the ice) and 1 teaspoon of apple cider vinegar to the food processor. Pulse until a dough forms.
- Carefully remove the blade. Transfer the pie crust to plastic wrap, and form it into a flat disc/round or square. Wrap it tightly with plastic wrap and transfer it to the refrigerator to chill for an hour.
- Once the dough has chilled for an hour, it is ready to use. If your dough is too tough to roll, allow it to sit at room temperature for about 5-10 minutes.
Notes
- A great rule of thumb when working with pie dough is you want to make sure your ingredients (like the butter, vinegar and water) are cold. This will help ensure you get a nice flaky crust. Additionally, the dough needs to feel cold to the touch before it is transferred to the oven. I like to transfer my final product to the freezer for about 10 minutes before applying the egg-wash and baking it in the oven.
- When working with the dough, if it feels too warm to the touch and is difficult to work with, wrap it in plastic wrap and transfer it to the refrigerator for about 30 minutes to an hour.. This will help the dough chill a bit which in turn should make it a little easier to work with.
- Before rolling out the dough, make sure to lightly flour your work surface, the rolling pin, and the surface of your dough. You want to “lightly flour” the dough because you can always add more flour when needed. You don’t want to add too much flour because that can cause the dough to become tough.
- This dough can be prepared in advance and kept in the refrigerator for up to 2 days.
- This dough is freezer-friendly. Simply wrap it tightly in plastic wrap, place it in a freezer-safe zip-top bag, release all of the air, and keep it in the freezer for about one month. When ready to use, place it in the refrigerator to thaw overnight. It’s ready to use once it has completely thawed.